The Internet edition “Russian Athens” continues to publish culinary recipes from Irina Fedotova. How to cook delicious eggplant? Be sure to watch this video!
From the available products, hearty and tasty!
We do not fry the eggplants beforehand, but bake them in the oven, thereby avoiding the use of a large amount of oil. Add fresh ripe tomatoes and eggs and get a kind of omelet with eggplant and tomatoes. Just delicious! It can be eaten both warm and cold.
Baking dish 20 x 30 cm. 2-3 small eggplants olive oil salt, oregano pepper 2 ripe tomatoes 1-2 cloves of garlic 3 eggs parsley
Cut the eggplants into not very thin strips and lay them out on baking paper.
In a bowl, mix olive oil, salt, pepper, oregano. Lubricate the eggplant strips with a thin mass. at both sides. We send the oven to bake for 15 minutes at a temperature of 200 degrees.
Grease a small baking dish with vegetable oil and put the finished eggplants tightly to each other, filling all the voids.
Cut the tomatoes into small pieces, put them in a bowl. Add salt, pepper, a little olive oil and a crushed garlic clove to this.
Put the tomato mass on top of the eggplant, spreading it evenly over the entire surface.
We bake at 200 degrees for 30 minutes. We take out and sprinkle with finely chopped parsley.
Stir eggs, salt and pepper in a bowl. Pour on top of the eggplant. We put in the oven for 2 minutes, then turn off the oven, leave the baking sheet in the oven for another 15 minutes to bake the egg. Cut into portions. The dish is good and cold.
Don’t forget to watch the video